• International Journal of Computer Science & Network Security
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• v.22 no.1
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• pp.347-357
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• 2022

The aim of the study is to model demand for full-time Bachelor's Degree Programs in Hospitality and Catering, taking into account the influence of the main determinants in the COVID-19 pandemic. The research used methods of algorithms, correlation and regression analysis, ANOVA, graphical method, deduction and induction, abstraction, etc. It was found that the demand for full-time Bachelor's Degree Programs in Hospitality and Catering is price elastic. It has been argued that it is useful to consider both price and non-price determinants when modelling demand for full-time Bachelor's Degree Programs in Hospitality and Catering. It is proved that the main determinants of demand for full-time Bachelor's Degree Programs in Hospitality and Catering are full-time tuition fee, maximum government order, license volume and Consolidated Ranking of a higher education institution (HEI). In this case, the applicant decides to enrol in a full-time Bachelor's Degree Program in Hospitality and Catering, guided by the optimal ratio of tuition fee and the prestige of the HEI.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.427-440
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• 2008

The aim of this study was to examine the influence of the transformational leadership of seniors on the empowerment and commitment of kitchen employees. To achieve this goal, 149 copies of valid questionnaire collected from kitchen employees in hotels, restaurants and catering service companies were used to analyse the data. In findings, catering service field was found to have significant influence on the relationship between transformational leadership and empowerment. Family restaurants and quick service restaurants, on the other hand, showed strong influence on the relationship between empowerment and commitment.

• Journal of Distribution Science
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• v.22 no.5
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• pp.105-115
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• 2024

Purpose: The purpose of the current study is to highlight the drivers of corporate environmentally and socially sustainable performance among different players including airlines, caterers, suppliers and logistics companies in the flight catering supply chain. Research design, data and methodology: Based on a qualitative research approach this study employed in-depth semi-structured interviews exploring the drivers of corporate sustainable performance with management from major in-flight catering stakeholders (n=23) from the perspective of constructivism. Using the snowball sampling approach, interviewees were carefully chosen to represent a diverse range of supply chain contexts (airlines, catering, non-food suppliers, and logistics companies). Results: By focusing on the complex context of multiple supply chain partners, the study identified a range of complex relationships between the drivers of sustainable performance in the supply chain: firm-led drivers, factors influencing firm-led drivers, partial influencers, and additional factor, cost. Conclusions: This study emphasizes that some drivers do not play an absolute role and has highlighted that there is a need for companies to change the attitude, that is to pay more than 'lip service' to improving sustainable performance. This study develops a theoretical framework of the drivers of corporate sustainable performance, along with its practical industry implications.

• Culinary science and hospitality research
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• v.3
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• pp.315-326
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• 1997

The school catering service has gained national attentions and has been expanding unto high schools after offering meals at elementary schools over years. This study is to identify problems and solutions in kitchen hardware areas to provide nutritiously balanced meals to schoolchildren through establishing standard menu planning. The survey analysis shows that 59.2% of dishes except for rice, Kimchi and soup are prepared by oil deep-fired or oil pan broiled. This indicates that school meals are so limited to serve baked or steamed dishes. Main reasons on the limited menu selection is that schools don't have equipment to prepare baking and steaming dishes mainly due to budget issues. All the dietitians who answered the surveys have been requesting to purchase Convotherm Ovens. Improvement solutions to the problems are: Publish the Revised Standard Equipment Layout that may allow to serve baked and steamed dishes. Establish Budget Support Program from the Government.

• Journal of the Korea Safety Management & Science
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• v.18 no.1
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• pp.179-190
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• 2016

Awareness about health is still in short supply, sufficient research and investment is falling mothayeo made, the development of image and health technology for health compared to productivity enhancement technology behind the relative reality. Through the analysis and study of special measures and health education in the country catering to propose measures and methods for this. Current analyzed and summarized to find a special health and safety training relevant provisions appear in the national legislation. By analyzing the characteristics and to leverage to workers unearthed an in-depth awareness and issues for the institutions and laws. Survey research methods to analyze the documents and government publications and research through an Internet search. Survey Research conducted a self - survey on new knowledge and attitude toward the concessionaires to sanitation target, the attitude of the sanitary administration, attitudes to hygiene education and hygiene practice Conditions received health education carried out by catering Federation regularly. Health education is a systematic settlement system for the external reality of professional education. Health and health administrators to establish an organizational structure strengthening phase. Employers and health care workers are raising awareness. Employers have a responsibility to prevent industrial accidents. Consequently, special health education targeted construction workers changed to fit the content-driven information on the species and the proper arrangement of time "based health education" currently being conducted.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.161-175
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• 2008

The purpose of this research is to find out the impact of quality management and differentiation strategies on customer satisfaction and management performance in family restaurants. In particular, it aims to identify whether such quality management and differentiation strategy have positive influence on customer satisfaction and perceived customer satisfaction as indicated through management performance. For the empirical analysis, a questionnaire survey was applied to a total of 250 customers who experienced family restaurant service in Seoul during the past one year. The model was tested using SPSS 12.0 and visual PLS(partial least squares) programs on a sample of the 198 surveys which showed a 92% usable response rate. The results of empirical analysis showed as follows: 1) quality management has a significant effect on customer satisfaction and differentiation strategies but not significant on management performance. 2) differentiation strategies have a significant effect on customer satisfaction and management performance. 3) customer satisfaction has a significant effect on management performance.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.59-76
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• 2005

The purpose of this study is to illuminate the influence happened by the process of acquirement of professional cooking skills related to satisfaction with duty of hotel cooks according to the development and expansion of the food service industry. First, interaction with colleagues, working environment, accomplishment of duty, satisfaction of duty etc. have a big effect on improvement of cooking skills, that is, acquirement and accumulation of cooking skill. Therefore, it's confirmed that improvement of skill can be promoted if we focus on this kind of factors and meet more positively. Second, field education training should be operated professionally with systematic education training. Third, duty rotation has an effect on skill advancement. It can be interpreted that oppressive feelings caused by ability, skill, knowledge, human relations etc. which is required in new business related to frequent change of the business in one's charge can have an effect on duty satisfaction. It's considered that comprehensive and in-depth study should be accomplished in future concerning duty rotation, field training.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.134-150
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• 2006

This research is based on the survey of strategic alliance of the foodservice industry conducted by interviewing their customers. We found out that cooperating and information of benefits influenced revisiting followed by service quality and customer satisfaction. As a result of research, we noticed that for breaking through the depression and having synergic effects among the enterprises, providing high service and quality to customer is a key to success. It must be used as an essential part of marketing strategic plans for maintaining and increasing customers, guiding partner selection among the enterprises.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.31-44
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• 2008

The purpose of this research was to examine the construct known as job fit perceived by service employees in the foodservice industry. The model was tested using SPSS 12.0 and AMOS 4.0 based on the sample of 667 persons that showed a 95% usable response rate. The results of the empirical analysis showed as follows. First, in restaurants, the employees' job suitability factor brings about an indirect effect by organizational commitment and turnover intention. Second, employees' job satisfaction factor causes an indirect effect by organizational commitment. Third, employees' organizational commitment factor has relationships with turnover intention. That is, the higher organizational commitment, the lower turnover intention. By the same route analysis, job suitability has an effect on organizational commitment. Also, the research proved organizational immersion has an effect on turnover intention. In this respect, the research contributes to job performance of foodservice employees, emphasizing the necessity of educational programs for them.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.121-136
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• 2012

The purpose of this study is to examine the structural relationships among restaurant service quality, customer value, customer satisfaction, and loyalty. Also, in the structural relationships, it intends to examine the mediating influence of customer value. In order to achieve the purpose of this study, consumers in their 20s and 30s who had the experience visiting to Korean style restaurants, fast food restaurants, pizza restaurants, and family restaurants in Daegu were surveyed through quota sampling. The survey was conducted for a month from May 20 to June 20, 2011, and total 459 copies of questionnaire were used for final analysis using IBM SPSS 19.0 and IBM AMOS 19.0. Analysis result showed that the restaurant service quality such as encounter service and food quality had a significant effect on customer value, customer satisfaction, and customer value on customer satisfaction and loyalty. In addition, it was found that the mediating role of customer value was significant in the influence of service encounter and food quality on customer satisfaction and loyalty.